RCI-SP.002.0063.001
Crab Bisque
Here is an incredibly good soup. Really good served with fresh Italian bread and the remainder of the white wine!
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- cream of asparagus soup1 can
- 1 can
- soup cans of half and half (light cream)2½ unit
- x 6 ounce can of crab meat1 unit
- x 4 ounce can of mushroom stems/pieces1 unitdrained, or about 2 ounces sliced fresh mushrooms
- Imitation crab (cut into small pieces) — about 4 ounces or to taste1 unit
- 1 unit
- 1 unit
- white wine — any variety½ cup
Method
1
Open and combine the canned cream of asparagus soup and cream of mushroom soup in a large saucepan or Dutch oven, stirring until well blended.
2
Pour the half and half into the soup mixture, stirring constantly to create a smooth base.
2 minutes
3
Add the drained mushroom stems and pieces (or sliced fresh mushrooms if using) to the pot and stir gently to incorporate.
4
Open the 6-ounce can of crab meat, drain if necessary, and add to the pot along with the imitation crab pieces, folding gently to avoid breaking up the real crab meat.
5
Pour in the white wine and stir to combine all ingredients evenly throughout the bisque.
1 minutes
6
Heat the bisque over medium heat, stirring occasionally, until it reaches a gentle simmer.
8 minutes
7
Once simmering, reduce heat to low and cook for an additional 10–12 minutes, allowing the flavors to meld while the bisque remains hot but not boiling.
10 minutes
8
Taste the bisque and season with salt and pepper to preference, adjusting as needed.
9
Ladle the bisque into bowls and serve hot, optionally garnished as desired.